Ingredients:
* 1/2 lb Italian sausage
* 1/2 lb ground beef
* 1 small onion, chopped
* 1 clove garlic, minced
* 1 4 ounce can sliced mushrooms
* 1/2 teaspoon salt
* 1/2 cup dry red wine
* 3 cups spaghetti sauce
* 1 6 ounce can tomato paste
* 1 8 ounce can tomato sauce
* 12 lasagna noodles, uncooked
* 1 egg, slightly beaten
* 2 cups ricotta cheese or cottage cheese
* 1/2 cup grated Parmesan cheese
* 2 tablespoons parsley flakes
* 1 dash fresh ground black pepper
2 1/2 cups mozzarella cheese, shredded
Method
Brown meat and onion in large skillet and drain off excess fat. Add garlic, mushrooms, salt, wine, spaghetti sauce, paste, and tomato sauce to meat mixture, mix well and set aside. In a medium bowl combine egg, ricotta cheese, Parmesan cheese and parsley flakes, and set aside. Spray crock pot with cooking oil. Layer in a 5 to 6 quart crock pot 4 noodles, broken into pieces to fit. Spread half the ricotta cheese mixture over noodles. Top with 1/4 of meat mixture and 1/4 of shredded cheese. Top with 4 noodles, remaining cheese mixture, 1/4 of meat mixture and 1/4 shredded cheese. Add remaining 4 noodles and remaining meat mixture. Cover and cook on low setting for 4 to 7 hours. About 10 minutes before serving, sprinkle with remaining shredded cheese. Cover and let stand 10 minutes or until cheese is melted.
Notes: I created this dish, so that my family could enjoy lasagna after a long day away from home.
Number of servings: 6
